EL FLAMBOYAN

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing purple substance identified as degreaser without label at triple sink. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and walls soiled with dust in kitchen. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan next to dish machine soiled with dust.

Basic - Stored food not covered. Chicken and other items in reach-in cooler at front counter uncovered. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Clear substance in spray bottle in dining room not labeled. Operator labeled as sanitizer. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceilings soiled with tiles soiled with dust.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing gold bracelet.

Basic - Employee with no hair restraint while engaging in food preparation. Observed one employee engaging in food prep without hair restraint.

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. -Raw pork, raw chicken , over unwashed whole plantains in walk in cooler. Operator immediately removed Corrected On-Site - From follow-up inspection 2025-06-20: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw eggs over cooked chicken and ready to fruit on cart in walk in cooler -raw eggs over chicken seasoning in walk in cooler. Operator corrected all items Corrected On-Site - From follow-up inspection 2025-06-20: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl in dry rice container Corrected On-Site - From follow-up inspection 2025-06-20: Time Extended

Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in sugar container . Operator immediately removed Corrected On-Site - From follow-up inspection 2025-06-20: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil used for scoping in water room temperature. Operator immediately discarded water Corrected On-Site - From follow-up inspection 2025-06-20: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan. Also advised to not have blowing on dish machine - From follow-up inspection 2025-06-20: Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. unwashed snowpeas over cooked noodles and other ready to eat vegetables in walk in cooler. Operator immediately corrected Corrected On-Site - From follow-up inspection 2025-06-20: Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. Fried chicken lined with paper towel at tall reach in cooler at cooks line

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked shrimp in walk in cooler Frozen chicken in ziplocks stored over frozen cooked pork at walk in freezer

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Steak,chicken,cooked eggs,diced ham and cut lettuce temping between 49F-51F.Per operator items were in the reach in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steak,chicken,cooked eggs,diced ham and cut lettuce temping between 49F-51F.Per operator items were in the reach in cooler overnight.

Intermediate - Handwash sink not accessible for employee use at all times. Container in hand washing sink at front line Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand wash sink at front counter has a soap dispenser that does not dispense soap

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine has hole in sanitizer line.Facility is using triple sink

Basic - Equipment in poor repair. Reach in cooler across from cooking equipment

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen

Basic - Stored food not covered. Ribs,beef and chicken in tall reach in cooler have no lids

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water temperature of 77F, operator removed the water. Corrected On-Site

Basic - Walk in cooler shelves have accumulation of soil residues.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of steam table, operator removed it. Corrected On-Site

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Sent info to person in charge.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Sent cleanup information for licensee to post. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Equipment in poor repair. Double door stainless reach in cooler gasketsripped. Dishwasher not used at this time.

Basic - Floor tiles missing and/or in disrepair. Floor under rear cook area.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Oscillating fan in back kitchen heavily soiled.

High Priority - Operating with an expired Division of Hotels and Restaurants license. 4/1/2023 Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over bean sprouts in walking cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked beef (44F-46F - Cold Holding) from 1 hour ago. Advised operator not filled the container so high. Operator took half off and place in double door cooler to allow temperature to drop to at least 41F Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Fried rice on the cook line.

Basic - Bowl or other container with no handle used to dispense food. Observed a deli container inside the rice bag Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over the dish machine Repeat Violation

Basic - Light not functioning. Hood back prep area Repeat Violation

Basic - Missing drain plug at dumpster. Shared dumpster Repeat Violation

Basic - Open dumpster lid. Shared dumpster

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dishwasher machine at 0ppm Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit expired since 1/2022

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser and no label Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over the dishwasher machine are dusty

Basic - Light not functioning. 1 light out on the back kitchen hood

Basic - Missing drain plug at dumpster. Shared dumpster

Basic - Working containers of food removed from original container not identified by common name. Sugar bin, employee labeled. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - 0 ppm

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken over raw pork in walk in cooler

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee with no hair restraint while engaging in food preparation. - employee put on hat Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. - torn reach in cooler gasket

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler fans

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - all along back exit door

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0 ppm corrected to 50 ppm Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. - raw eggs over unwashed produce in walk in cooler

Intermediate - Spray bottle containing toxic substance not labeled. - operator labeled bottle Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - employee removed drink Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone and various items stored over prep table - employee removed items Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - employee wearing watch - employee removed watch Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. - employee put on hat Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. - torn reach in cooler gasket

Basic - Food not stored at least 6 inches off of the floor. - raw chicken in walk in cooler

Basic - In-use knife/knives stored in cracks between pieces of equipment. - operator removed knife Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler fan soiled